Catering Kitchen Manager

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• 401(k)
• Dental insurance
• Health insurance
• Vision insurance

We are looking for a dedicated high-volume Catering Kitchen Manager for our Catering Commissary Kitchen. We run high quality & high-volume off‑site caterings & events in the greater Bay‑Area. In addition, we operate high-volume cafés in San Francisco. We are a company with a reputation for high standards, client satisfaction and culinary delights. We have over 45+ years of business experience in San Francisco.

• Assists the Executive Chef in all food service operations and day‑to‑day operations of the kitchen.
• Provides direction to kitchen staff, ensuring execution of all employee duties.
• Monitors kitchen operations to ensure compliance with health and fire department regulations.
• Ensures compliance with state, federal, and local food handling requirements, and standards.
• Assists in the implementation and management of kitchen policies and procedures throughout scheduled shift.
• Completes the duties of a line cook when needed, and can perform the duties of all kitchen positions.
• Ensures products are stored at the correct temperatures and the recipe books are up to date with current menu items, portions, and ingredients.
• Ensures utilization of daily prep sheets and meat/fish yield sheets daily and that product counts are recorded accurately daily.
• Participates in inventory process.
• Anticipates, identifies, and corrects any issues with inventory, systems, and staffing.
• Monitors labor costs to attain budgeted goals within company policies and procedures.
• Oversees and approves training and development of kitchen staff.
• Participates in the hiring process by conducting interviews and making hiring recommendations.
• Assists in completion of all back‑of‑house employee 30, 60 & 90‑day and scheduled reviews.
• Orders supplies, ingredients & materials based on demand.
• Establish relationships with vendors.
• Positive leadership capabilities with excellent communication skills.

• Customer service focused
• People management, fostering teamwork and providing feedback
• Planning & multi‑tasking
• Excellent organizational and time management skills
• Strong business acumen & communication skills
• Developing costings and budgets & controls
• Establish relationships with vendors
• Self‑motivated with high energy level
• Conflict resolution
• Verbal & written communication. Multi‑language (Spanish &/or Mandarin) knowledge preferred.
• Available to work shifts, after hours, over weekends, and on public holidays.
• Vaccination is a requirement of the job and accommodations due to disability or religious reasons will be evaluated in compliance with prevailing regulations.
• Able to commute to work within 50 miles of San Francisco, California.
• Able to be legally authorized to work in the United States. Position does not provide sponsorship for employment visa status.
• Only those who meet the above requirements, particularly regarding ‘high‑volume’ needs & experience will be contacted. Those who do not meet these requirements may not be contacted.
• Start date January 2026. A stage try‑out may apply.

• Bachelor’s degree in kitchen management or certification from Culinary School is preferred.
• High school diploma or GED acceptable.
• Minimum 5+ years of hospitality‑related experience.
• Minimum 3+ years of kitchen manager or leadership experience in large volume kitchens.
• Current CA food handler’s card and other certification as required by federal/state/local law.
• Computer literate, navigating relevant office and related software.

• Mid‑Senior level

• Full‑time

• Management and Manufacturing

• Events Services